Project Search

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PROJECT NUMBER • 2013-711

PROJECT STATUS:

COMPLETED

Seafood CRC: Centre of Excellence Science Seafood & Health (CESSH): Post Harvest Research Program

This report summarises the outputs of Sub-Programs 2-5 of FRDC 2013-711: Centre of Excellence for Science, Seafood and Health. The report focuses on the period between January 2013 and June 2015 after which time the Sub-programs were ceased. The Sub-programs were entitled: Retailer 2020,...

ORGANISATION:

Curtin University

TAGS

Seafood CRC: a guide for use by the shark and other fisheries for preparation of information for consumers.

Project number: 2014-705

Project Status:

Completed

Budget expenditure: $17,750.00

Principal Investigator: Alexandra McManus

Organisation: Curtin University

Project start/end date: 1 Jun 2014 - 30 Jan 2015

Contact:

FRDC

TAGS

Need

Bev Cooke has identified an issue facing many small to medium seafood businesses, particularly those in regional Australia, where they want to promote their products but do not have the evidence on which to base their marketing and promotion material. This project will develop a 'How to' resource that these businesses can use to develop their own resources that are based on evidence.

Objectives

1. A - How to - resource for small to medium seafood industry businesses to develop consumer promotional material using Eagle Bay Fisheries to illustrate how it can be used in practice.

Final report

ISBN: 978-0-9874218-2-1

Author: Alexandra McManus

Final Report • 2015-02-16 • 328.41 KB

2014-705-DLD.pdf

Summary

This project aimed to develop ‘how to’ guide for small to medium businesses to assist in navigating the Food Standards Code as well as a simple promotional brochure framework, using Augusta Wild Caught Fisheries to illustrate how it could be used in practice. This guide aims to help small to medium sized seafood businesses to promote and market their products by:

Outlining the chapters of the Food Standards Code (the Code) that relate to food sold in Australia
Providing some information about common microbiological testing
Including a format of a brochure that businesses could use to promote the health benefits of their products.

Small to medium businesses now have a resource to assist them in navigating through the Australian Food Standards Code. This resource will help them to understand the requirements of food labelling within the Code and includes template to assist in developing a marketing brochure.

PROJECT NUMBER • 2016-261

PROJECT STATUS:

COMPLETED

Investigating the use of trace element profiles to substantiate provenance for the Australian prawn industry

In 2015 industry stakeholders from the Australian Council of Prawn Fishers (ACPF) and the Australian Prawn Farmers Association (APFA) identified the potential for the "Love Australian Prawns" (LAP) campaign to be undermined by the practice of unscrupulous operators substituting Australian prawns...

ORGANISATION:

Curtin University

TAGS

Traceability

Supply Chain

Resource Access And Allocation

SPECIES

PROJECT NUMBER • 2013-711.40

PROJECT STATUS:

COMPLETED

Seafood CRC: new opportunities for seafood processing waste

This report summarises the research undertaken under FRDC 2013/711.40: New Opportunities for Seafood Processing Waste Industry consultation and the development of a modified value chain analysis framework for new products from processing waste resulted in eleven industry case studies being...

ORGANISATION:

Curtin University

TAGS

SPECIES

Southern Bluefin Tuna

Patagonian Toothfish

Blue Mussel